Mexican Omelette and Deadly Hashbrowns Recipe

Recipe: by Chrissi Moore, Spot of Tea
Posted on May 09 2008 in category: Entrees

Omelette
Dash of extra virgin olive oil
3-4 eggs
1/4 cup onions, chopped
1/4 cup bell peppers, chopped
1/4 tomatoes , chopped
1/4 cup mushrooms, chopped
1/4 cup sausage, diced
1/2 cup sharp cheddar cheese, shredded
1/2 cup salsa

Using a whisk beat eggs, dash of salt and pepper, and a dash of milk (use whole or heavy cream). Set aside.
In omelette pan put a dash of oil. Drop inveggies and meat until well cooked, about 1 minute. Pour in egg mixture over vegiies and meat. Let bottom layer cook and then take a spatula and make a cross shape in mixture allowing uncooked egg wash to go to the bottom of the pan. Scrape eggs once and let bottom cook. Then flip and add cheese while second layer cooks. Place on warm plate and pour salsa over omelette. Serve warm.

Hashbrowns
Dash of extra virgin olive oil
1/4 cup onions, chopped
1/4 cup bell peppers, chopped
1/4 cup pepperoncini peppers chopped
1/4 cup sauerkraut
1/4 cup ham
1 1/2 cup potatoes
1/4 cup cheese

Precook potatoes and dice. Put olive oil in skillet over medium heat. Add onions, peppers, pepperoncini, sauerkraut, and ham. The add potatoes, and cheese
Season with salt and pepper. Saute about 5 minutes.